Minestra Soup

Ingredients

• three or four potatoes
• two carrots
• a turnip
• two leeks
• the quarter of a cabbage
• two onions
• celery
• some pumpkin rind cut into slices
• a few dried beans
• two ounces of butter
• one tablespoonful of macaroni
• a tomato
• three pints of broth
• two tablespoonfuls of grated cheese
• a little olive oil

Method

1. 1

   Steam vegetables in butter until soft, adding salt, pepper, and macaroni.

2. 2

   Add tomato, boil, then moisten with broth.

3. 3

   Serve with grated cheese and olive oil.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Minestra Soup Cut up three or four potatoes, two carrots, a turnip, two leeks, the quarter of a cabbage, two onions, celery, some pumpkin rind cut into slices, and a few dried beans. Steam these in two ounces of butter until the potatoes are soft, adding salt and pepper, and one tablespoonful of macaroni. When it is nearly cooked add a tomato ; let it boil again for ten minutes, then moisten with three pints of broth, and then serve with two tablespoonfuls of grated cheese separately, and a little olive oil

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